Preheat oven to 400°F (200°C).

Set up breading stations using 3 bowls:

• Bowl 1: Combine flour, garlic powder, onion powder, salt, and pepper.

• Bowl 2: Whisk eggs and Dijon mustard.

• Bowl 3: Add crushed pretzels.

Dredge chicken:

• Coat each breast in the seasoned flour.

• Dip into the egg-mustard mix.

• Press into pretzels for full coverage.

Bake:

• Place coated chicken on a parchment-lined or greased baking sheet.

• Bake for 25–30 minutes until golden brown and internal temperature hits 165°F.

Prepare sauce:

• Heat milk and cheddar cheese in a saucepan over medium heat.

• Stir until cheese is melted and smooth.

• Add mustard-cheddar sauce and blend thoroughly.

Serve:

• Drizzle sauce over hot, crispy chicken.

• Optional: serve with roasted potatoes or a salad.